Craving warm, gooey muffins bursting with cinnamon spice? This recipe unlocks bakery-worthy flavor with a surprisingly simple method, guaranteeing perfect results every time.
Prepare to be amazed at how easy it is to create irresistible cinnamon breakfast muffins that will become a family favorite.
Key Ingredients
Okay, let's explore into the key players in these muffins! We're talking wholemeal flour – it gives a nutty base, baking soda for that lift, and cinnamon for a warm hug in every bite. Don't forget a dash of ginger! You'll want to add baking powder as well for maximum rising potential.
Now, for the moist stuff: Brown sugar keeps it real, eggs bind it, and oil adds richness. A splash of orange juice brightens things up—or any juice you fancy. Hey, milk works too!
But wait, there's more! We're loading these with shredded carrot and apple (skin on—lazy cooks, rejoice!), coconut, and raisins. Walnuts are clutch, so toast them for extra flavor. Not a walnut fan? Go nuts with other nuts!
Detailed Instructions
Now that we've gathered our ingredients, I can walk you through making these incredible muffins step by step! First, preheat your oven to 375°F (190°C). Then, spread the walnuts on a baking sheet and toast 'em for 8 minutes–let 'em cool and chop 'em up!
Next, spray your muffin tin with oil, so your muffins don't stick. The moist texture of these muffins will be worth the effort!
- Whisk together the dry stuff in a bowl.
- In a separate bowl, whisk the wet stuff until it's all mixed.
- Pour the wet into the dry, add all those yummy add-ins, and mix until just combined. Don't overmix–tough muffins aren't cool!
- Divide the batter into the muffin holes–they'll mound up, that's okay!
Bake for 25 minutes, or until a toothpick comes out clean. Cool for 5 minutes in the tin, then move them to a rack to cool completely!
Recipe Notes
Let's talk Recipe Notes: With these muffins, you've got wiggle room when it comes to mix-ins—nuts, fruits, you name it! Almonds, pecans – go wild! Just chop the big pieces.
Red apples? Sure, they're sweeter. Keep the skin—free nutrients! Ditch the coconut if you want, add a tablespoon of flour instead. Carrot's best for the veggie bit; other stuff gets weird.
Baking soda swap? Use 5 1/4 tsp of baking powder, but they're not as soft. Ginger is extra, so skip it – or use all spice.
Any neutral oil works! Butter's okay, but they're less moist. Coconut oil? It'll taste like, well, coconut.
Orange juice? Not a big deal. Any juice or milk does the trick.
They last 5 days – fridge or pantry–eat 'em warm, though! I adapted this from Helen Goh's recipe. Enjoy!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 20 minutes
Serving Size: 12 muffins
Ingredients:
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together milk, vegetable oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- In a small bowl, combine topping sugar and cinnamon.
- Fill muffin cups about 2/3 full. Sprinkle each muffin with cinnamon-sugar topping.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (per serving, approximate):
- Calories: 250
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 200mg
- Carbohydrates: 35g
- Sugar: 18g
- Protein: 3g